Preparing the Instant Pot Shredded Chicken

Place the trimmed chicken breasts in an even layer the bottom of a 6 quart of larger Instant Pot. Placing the chicken breasts on their sides maximizes space. See photos for reference on arranging the chicken.

Evenly sprinkle the spices over the chicken breasts. Pour the broth over the chicken.

Seal the Instant Pot and cook on the Manual setting for 15 minutes.

After the timer goes off, let the Instant Pot naturally release the steam for 10 minutes. After 10 minutes flip the valve to open to release any remaining steam. (The stainless steel insert will still be very hot. If you are preparing the chicken to freeze you may wait until the insert has cooled before moving on to the next step.)

Carefully remove the Instant Pot insert and pour the excess broth off into separate bowl and reserve for later.

Using a hand mixer or two forks, shred or chunk the chicken to your desired consistency, adding a small amount of broth to moisten the chicken as needed.

Freezing Instructions

To package and freeze the chicken for later use, make sure the shredded chicken first cool enough to be able to easily handle.

Divide into 5 portions and place in freezer bags. Add 1/4 cup of broth to each bag and press to remove as much air as possible. Label the bags with the date so you can easily keep track of when it needs used by!

This chicken will stay good in the refrigerator for about 4-5 days or will keep in the freezer for up to 3 months. To use your frozen shredded chicken let it thaw completely in the refrigerator and drain off any excess broth before adding it to any recipes.